Homestyle Corn Bread

Corn bread is what started my love for baking. I have always made corn bread whenever my mom makes chilli. Making corn bread has inspired me to start baking other things, like banana bread, cakes, cupcakes, and more. I have a cook book with very simple recipe for corn bread. When I bake the corn bread I always make sure that it is cooked all the way through and not over baked. I use a toothpick to check, and if it comes out clean I will take it out of the oven. I have struggled with many things in baking, but not too many times have I failed in my corn bread. Thanks to my mother’s influence I have always grown up eating my cornbread with margarin and pancake syrup.

Corn Bread

1 cup cornmeal

1 cup flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 tbsp. brown sugar

2 eggs, beaten

1 cup thick sour milk

1/4 cup oil

Sift together dry ingredients and mix thoroughly in bowl. Combine eggs, sour milk, and oil and then stir into dry ingredients until moistened.

Pour into greased 9” x 9” pan and bake at 375 degrees 15 to 20 minutes. Serve hot.